Ricotta Gnocchi with Peppers and Spinach
This recipe for ricotta gnocchi from Italian chef Caterina Ceraudo has a lighter texture than the traditional version made with…
Ernesto Iaccarino’s Vesuvio di Rigatoni
Ernesto Iaccarino's recipe is a showstopper. Rigatoni pasta forms the base for an elegantly rich combination of ricotta, meatballs, mozzarella…
Benjamin Oddo’s Caramels
THESE CARAMELS ARE SO EASY TO MAKE, and they’re always a hit with my family at the holidays, when I…
Luciano Monosilio’s Perfect Carbonara
Make Luciano Monosillo's recipe and you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a…
Antonella Ricci’s Burnt Wheatberry Cavatelli
Antonella Ricci's burnt wheatberry cavatelli is more than just a simple pasta dish. Chef Ricci blends ingredients and techniques from…
ONCE UPON A TIME THERE WAS A TROUT TARTARE
Taleggio Casoncelli with Cream of Corn and Sausage
Generally speaking, we envy Italy its markets. But at this time of year, there is one thing we have in…
Heinz Beck’s Cacio e Pepe with Marinated White Shrimp, Lime and Chervil
The traditional dictates of Italian cookery have it that pasta, seafood and cheese should never mingle. But rules do not…
Chef Nino Di Costanzo’s Pasta e Patate
This dish from Chef Nino Di Costanzo of Danì Maison in Ischia, Italy is totally unique and a true masterpiece.
Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni
This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock…
Shallot Risotto with Smoked Bottarga, Foraged Mushroom Emulsion & Crispy Bread Crumbs
In this recipe, the brilliant, triple-Michelin starred Italian chef Giancarlo Perbellini builds a beautifully creamy risotto with stock and sweet…
Crispy Duck Salad
Duck confit: 2 tbsp sel gris de Guérande (or other coarse grey sea salt) 1 tbsp black peppercorns, crushed 1…
Peking-Glazed Duck Breast with Asian Bread Stuffing and Mandarin Cranberry Sauce
Stuffing: ½ loaf egg bread, crust removed, and diced (about 2 cm / 1 inch) 225 g (½ lb) salted…
Coffee-rubbed Duck Breast with Black-eyed Pea Ragout, Collard Greens & Sour Cherries
Marinade: 1 L (4 cups) brewed coffee 2 shallots, sliced 3 cloves garlic, smashed 3 tbsp honey 3 sprigs thyme…
Lamb Popsicles with Fenugreek Cream Curry
The idea for the signature dish at Vij’s began when my husband Vikram and I went to a dinner party…